Ingredients Jump to Instructions ↓

  1. 2 boneless skinless chicken breast halves (6 ounces each )

  2. 1 tablespoon Dijon mustard

  3. 1 green onion, finely chopped

  4. 10 asparagus spears, trimmed

  5. 3 tablespoons crushed butter-flavored crackers HOLLANDAISE SAUCE:

  6. 1/4 cup butter, cubed

  7. 2 egg yolks

  8. 2 teaspoons lemon juice

  9. 1 teaspoon water

  10. 1/8 teaspoon salt

  11. 1/4 cup sliced almonds, toasted

Instructions Jump to Ingredients ↑

  1. Flatten chicken to 1/4-in. thickness. Spread with mustard; sprinkle with onion. Place asparagus spears down the center of chicken; fold over and secure with toothpicks if necessary. Place seam side down in an ungreased 8-in. square microwave-safe dish. Sprinkle with cracker crumbs. Microwave, uncovered, on high for 6-8 minutes or until chicken juices run clear. Keep warm. For sauce, in a small microwave-safe bowl, melt butter. Gradually whisk in egg yolks, lemon juice, water and salt. Microwave, uncovered, at 30% power for 30 seconds or until mixture reaches 160° and is thickened, stirring once. Spoon over chicken. Sprinkle with almonds. Discard toothpicks. Yield: 2 servings.


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